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Biscuit Shortcakes

Canadian.kitchen's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 4 Teaspoon
  Baking powder 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 9 Tablespoon
  Butter 2 Tablespoon
  Strawberry shortcake filling 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Pint
Directions

Measure and sift flour, sugar, baking powder and salt into a bowl.
Cut in the hard butter until mixture looks like coarse oatmeal.
With a fork, stir in enough milk to make a soft moist dough when particles are pressed together.
Knead slightly on a lightly floured pastry canvas, just until smooth.
Roll out to just under 1/2-inch thickness.
Cut into rounds about 3 inches in diameter with a floured cutter.
Place on a small greased cookie sheet, about 1 1/2 inches apart.
Bake at 425°— 450°F. until well risen and lightly browned, about 12 minutes.
Split and butter the halves while still hot.
Put together with fruit filling on individual dessert plates.
Top each with more filling and lots of lightly sweetened whipped cream..

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Method: 
Baked
Interest: 
Party
Servings: 
8

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